Mexican Summer Soup

30 minutes Prep: 10 minutes Cook: 20 minutes

106 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/3	cup	kidney beans
1/3	cup	chickpeas (garbanzo beans)
1/3	cup	black beans
3	medium	tomatoes	coarsely chopped
1	small	onion	coarsely chopped
1	banana	black pepper	finely chopped
1/2	cup	green beans	fresh
1/2	cup	zucchini	cubed
4	cloves	garlic	pressed
1	teaspoon	chili powder
1	teaspoon	cumin	ground
2	each	bay leaves
1	x	salt and black pepper	to taste
1/4	cup	red wine

Directions

Wash and soak beans overnight (I cooked mine the next day on low in the slow cooker while I was at work) drain and rinse beans before adding to pot.

In a medium saucepan saut� onion and garlic in water until tender.

Add fresh green beans and banana peppers, continue to saut� for 3 minutes.

Be sure to keep track of the water so it doesn't dry out.

Just before the water completely dries up add the zucchini and saut� 2 minutes ( the zucchini should add some moisture to the pot, but if it doesn't add more water just to keep from scorching veggies).

Add fresh tomatoes, beans, wine, spices and cook until this thickens and the tomatoes have made a nice sauce.

As I am on a restricted salt diet I did not add salt to mine, however, I did add some sweetener to the whole batch.

Even without salt this dish was very good.

I haven't tried it with salt substitute, so I don't know how it would work.

The nutritional rundown on this dish is quite good and it taste good too

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Nutrition Facts

Serving Size 205g

Amount per Serving

Calories 106 8% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 138mg	6%
Total Carbohydrate 21.0g	7%
Dietary Fiber 5.0g	18%
Sugars 4.0g
Protein 6.0g	11%

Vitamin A	21%		Vitamin C	37%
Calcium	6%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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